Nothing better than a yummy salad for dinner after a hot tropical working day. Though their earthy flavor might not be for everyone, I just love the taste of red beets. Oh and I fried some cashews with turmeric... just yum.
Are you a red beet lover too?
Red beets are low in saturated fat and cholesterol while being a good source of vitamin C, iron, and magnesium, dietary fiber, folate, potassium, and manganese. Furthermore, beets are a unique source of a phytonutrient called betalains.
Betanin and vulgaxanthin are the two best-studied betalains found in beets They both have been shown to provide antioxidant, anti-inflammatory, and detoxification support.
ROASTED RED BEET, GARLIC AND CARROT SALAD WITH TURMERIC INFUSED CASHEW NUTS
INGREDIENTS
1 head of garlic, separate the cloves and lightly crush
2 cups carrots, peeled and cut into big matchsticks
1.5 cup raw red beets, peeled and roughly chopped
Sea salt and black pepper to taste
1 tbsp lime juice
2 tbsp olive oil
3-4 cups salad greens
1/4 cup fried cashew nuts (I fried them in coconut oil with turmeric, salt, pepper)
DIRECTIONS
- Preheat the oven to 220C (or 400F).
- Add carrots, beets, and garlic to a baking sheet. Drizzle with cooking oil and season with salt and pepper. Roast for 45 to 60 minutes. Toss every 15 minutes.
- For the cashews: combine cashews with turmeric and pepper and salad in a bowl. Mix well to coat and fry in coconut oil.
- When the garlic is ready, squeeze it out of its papery skin into a small mixing bowl. Mix in lemon juice and add a pinch of salt and black pepper. Next, whisk in 2 tablespoons of olive oil and combine until smooth.
- To serve, toss the carrots and beets with the garlic dressing. Add salad greens in a bowl and top with roasted veggies and cashew nuts.
HAVE A HAPPY AND HEALTHY NEW WEEK!
FYI: For green smoothie tips, tricks, and recipes, download my FREE GREEN SMOOTHIE EBOOK HERE!
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600
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